Slow Cooker Chicken Parmesan Soup
A comforting soup that combines the classic flavors of chicken parmesan in an easy-to-make slow cooker format. Perfect for busy weeknights!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free (optional)
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 cup small pasta (like penne or ditalini)
- 1 cup shredded mozzarella cheese (plus more for topping)
- ½ cup grated Parmesan cheese
Instructions
- Prepare the chicken by placing the breasts at the bottom of the slow cooker.
- Add the diced onion, garlic, and bell pepper over the chicken.
- Combine the diced tomatoes and tomato sauce, pouring them into the slow cooker.
- Pour in the chicken broth, ensuring the chicken is submerged.
- Season the soup with basil, oregano, salt, pepper, and red pepper flakes.
- Cook on low for 6 hours or high for 4 hours until the chicken is tender.
- Shred the chicken with two forks and return it to the slow cooker about 30 minutes before serving.
- Add the pasta and let cook for an additional 30 minutes on high.
- Finish with mozzarella and Parmesan cheese just before serving.
- Serve in bowls, topped with additional cheese if desired.
Notes
Store in an airtight container for up to 3-4 days in the refrigerator. This soup also freezes well for up to 3 months.